阅读说明：本技术 一种冷冻食品的防变质储藏方法 (Anti-deterioration storage method for frozen food ) 是由 张志超 于 2021-08-31 设计创作，主要内容包括：本发明公开了一种冷冻食品的防变质储藏方法,该储藏方法包括一下步骤：步骤1,对所需冷冻的食品表面进行清洁,清洁后再进行干燥灭菌处理；步骤2,将处理过的冷冻食品表面均匀涂抹上配比好的海藻糖溶液和褐藻胶寡糖溶液混合溶液,其中混合溶液为食品重量的0.3％-0.5％；步骤3,将表面涂抹溶液的食品在无菌环境中进行干燥处理；步骤4,进行干燥处理后的食品放入塑封袋中封装；步骤5,封装后的食品放入冷库中进行冷冻保存。本发明对食品进行表面清洁灭菌可除去大部分表面附着的细菌,增长食品的保质期,使得食品最大程度的保鲜,延长保质期,混合溶液可很好地防止蛋白质在冷冻或干燥时变性,有利冷冻食品等复水后还原为新鲜制品。(The invention discloses a deterioration-preventing storage method of frozen food, which comprises the following steps: step 1, cleaning the surface of food to be frozen, and then drying and sterilizing the food; step 2, uniformly coating the surface of the processed frozen food with a mixed solution of a trehalose solution and an alginate-derived oligosaccharide solution in a ratio, wherein the mixed solution accounts for 0.3-0.5% of the weight of the food; step 3, drying the food coated with the solution on the surface in a sterile environment; step 4, putting the dried food into a plastic package bag for packaging; and 5, putting the packaged food into a refrigeration house for freezing and storing. The invention can remove most bacteria attached to the surface of the food by cleaning and sterilizing the surface of the food, prolong the shelf life of the food, keep the food fresh to the maximum extent, prolong the shelf life, well prevent the protein from being denatured during freezing or drying by the mixed solution, and is beneficial to restoring the frozen food and the like into fresh products after rehydration.)

1. A deterioration prevention storage method of frozen food, characterized in that the storage method comprises the steps of: step 1, cleaning the surface of food to be frozen, and then drying and sterilizing the food; step 2, uniformly coating the surface of the processed frozen food with a mixed solution of a trehalose solution and an alginate-derived oligosaccharide solution in a ratio, wherein the mixed solution accounts for 0.3-0.5% of the weight of the food; step 3, drying the food coated with the solution on the surface in a sterile environment; step 4, putting the dried food into a plastic package bag for packaging; and 5, putting the packaged food into a refrigeration house for freezing and storing.

2. The method for preventing deterioration of a frozen food according to claim 1, wherein the food is surface-cleaned in a sterile solution in step 1, and the cleaned solution is air-dried.

3. The method for preventing deterioration of a frozen food according to claim 1, wherein the trehalose solution and the alginate oligosaccharide solution mixed solution in the step 2 is prepared by mixing the trehalose solution and the alginate oligosaccharide solution according to a ratio of 1.2: 1.35.

4. The method for preventing deterioration of a frozen food according to claim 1, wherein the food with the surface-coating solution in the step 3 is subjected to a surface air-drying treatment in a sterile environment so that the water content of the food is 2% to 4%.

5. The method for preventing deterioration of a frozen food according to claim 1, wherein in the step 4, the food is placed in a plastic bag, vacuumized, and then packaged.

6. The method of claim 1, wherein the refrigerator temperature in the step 5 is set to be between-18 ℃ and-20 ℃.

Technical Field

The invention relates to the technical field of food processing, in particular to a deterioration-preventing storage method for frozen food.

Background

Frozen foods are divided into chilled foods and frozen foods, and the frozen foods are easy to preserve and widely used for production, transportation and storage of perishable foods such as meat, poultry, aquatic products, milk, eggs, vegetables, fruits and the like; the product is nutritious, convenient, sanitary and economical; the market demand is large, the device occupies an important position in developed countries, and the device is rapidly developed in developing countries. And (3) cooling the food: the food does not need to be frozen, and is preserved at a temperature at which the temperature of the food is lowered to near the freezing point. Freezing the food: is a food product which is preserved at a temperature below the freezing point after freezing. The cooled food and the frozen food are called frozen food, and can be divided into five major categories of fruits and vegetables, aquatic products, meat and eggs, rice and flour products and prepared instant foods according to raw materials and consumption forms. Under the current situation, under the condition of market economy, a commercial system, a light industry system, a foreign trade system and an aquatic system respectively produce frozen foods, no uniform industrial standard and standard can be followed, and the management is in an unordered state so as to refrigerate the uneven quality of the frozen foods. In addition, most frozen food production enterprises in China adopt the original refrigeration houses, freezers and the like to produce frozen foods, do not have continuous quick freezing equipment, and also do not have uniform product quality standards and hygiene standards, so that slow freezing products are full of markets, the quality of the frozen foods is reduced, the reputation of the frozen foods is damaged, and the production requirements are difficult to meet. To this end, we propose a method of storage of frozen foods against deterioration.

Based on this, the present invention has devised a deterioration prevention storage method of frozen food to solve the above problems.

Disclosure of Invention

The invention aims to provide a quality-deterioration-preventing storage method for frozen food, which aims to solve the current situation proposed in the background art, and under the condition of market economy, a commercial system, a light industry system, a foreign trade system and an aquatic system respectively produce the frozen food, have no uniform industrial standard and standard to follow, and are managed in an unordered state so as to ensure that the quality of the frozen food is uneven. In addition, most frozen food production enterprises in China adopt the original refrigeration houses, freezers and the like to produce frozen foods, do not have continuous quick freezing equipment, and also do not have uniform product quality standards and hygiene standards, so that the slow freezing production is full of markets, the quality of the frozen foods is reduced, the reputation of the frozen foods is damaged, and the production requirements are difficult to meet.

In order to achieve the purpose, the invention provides the following technical scheme:

a deterioration-preventing storage method of frozen food, the storage method comprising the steps of: step 1, cleaning the surface of food to be frozen, and then drying and sterilizing the food; step 2, uniformly coating the surface of the processed frozen food with a mixed solution of a trehalose solution and an alginate-derived oligosaccharide solution in a ratio, wherein the mixed solution accounts for 0.3-0.5% of the weight of the food; step 3, drying the food coated with the solution on the surface in a sterile environment; step 4, putting the dried food into a plastic package bag for packaging; and 5, putting the packaged food into a refrigeration house for freezing and storing.

As a further scheme of the invention, in the step 1, a sterile solution is adopted for cleaning the surface of the food, and the cleaned solution is dried in the air.

As a further scheme of the invention, the mixed solution of the trehalose solution and the alginate-derived oligosaccharide solution in the step 2 is prepared by mixing and proportioning the trehalose solution and the alginate-derived oligosaccharide solution according to the ratio of 1.2: 1.35.

As a further scheme of the invention, the food with the surface coating solution in the step 3 is subjected to surface air drying treatment in a sterile environment, so that the water content of the food is 2-4%.

As a further scheme of the invention, in the step 4, the food is placed in a plastic packaging bag for vacuumizing and then is packaged.

As a further scheme of the invention, the temperature of the cold storage in the step 5 is set to be between-18 ℃ and-20 ℃.

Compared with the prior art, the invention has the beneficial effects that:

according to the deterioration-preventing storage method for the frozen food, disclosed by the invention, the surface of the food is cleaned, sterilized and dried, and then the mixed solution of the trehalose solution and the alginate oligosaccharide solution is uniformly coated for freezing storage, so that most of bacteria attached to the surface of the food can be removed by cleaning and sterilizing the surface of the food, the shelf life of the food is prolonged, and the food and the external environment can be isolated by carrying out vacuum packaging and then freezing, so that the food is kept fresh to the greatest extent, and the shelf life is prolonged. The mixed solution can well prevent the protein from being denatured during freezing or drying, can effectively protect the natural structure of protein molecules, keeps the flavor and the texture of food unchanged, and is very beneficial to restoring frozen food and the like into fresh products after rehydration.

Detailed Description

The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.

The first embodiment is as follows:

a deterioration-preventing storage method of frozen food, the storage method comprising the steps of: step 1, cleaning the surface of food to be frozen by adopting sterile solution, and then drying and sterilizing the food; step 2, uniformly coating the surface of the processed frozen food with a mixed solution of a trehalose solution and an alginate-derived oligosaccharide solution in a ratio of 1.2: 1.35, wherein the mixed solution accounts for 0.3% of the weight of the food; step 3, drying the food coated with the solution on the surface in a sterile environment to ensure that the water content of the food is 4%; step 4, putting the dried food into a plastic package bag for vacuumizing and then packaging; and 5, putting the packaged food into a refrigeration house for freezing and storing, wherein the temperature of the refrigeration house is set to be-18 ℃.

When the food subjected to the storage method is detected, the shelf life is prolonged by 10 months and the food spoilage rate is reduced to 3% compared with normal food.

Example two:

a deterioration-preventing storage method of frozen food, the storage method comprising the steps of: step 1, cleaning the surface of food to be frozen by adopting sterile solution, and then drying and sterilizing the food; step 2, uniformly coating the surface of the processed frozen food with a mixed solution of a trehalose solution and an alginate-derived oligosaccharide solution in a ratio of 1.2: 1.35, wherein the mixed solution accounts for 0.4% of the weight of the food; step 3, drying the food coated with the solution on the surface in a sterile environment to ensure that the water content of the food is 3%; step 4, putting the dried food into a plastic package bag for vacuumizing and then packaging; and 5, putting the packaged food into a refrigeration house for freezing and storing, wherein the temperature of the refrigeration house is set to be-19 ℃.

When the food subjected to the storage method is detected, the shelf life is prolonged by 12 months and the food spoilage rate is reduced to 2% compared with normal food.

Example three:

a deterioration-preventing storage method of frozen food, the storage method comprising the steps of: step 1, cleaning the surface of food to be frozen by adopting sterile solution, and then drying and sterilizing the food; step 2, uniformly coating the surface of the processed frozen food with a mixed solution of a trehalose solution and an alginate-derived oligosaccharide solution in a ratio of 1.2: 1.35, wherein the mixed solution accounts for 0.5 percent of the weight of the food; step 3, drying the food coated with the solution on the surface in a sterile environment to ensure that the water content of the food is 2%; step 4, putting the dried food into a plastic package bag for vacuumizing and then packaging; and 5, putting the packaged food into a refrigeration house for freezing and storing, wherein the temperature of the refrigeration house is set to be-20 ℃.

When the food subjected to the storage method is detected, the shelf life is prolonged by 14 months and the food spoilage rate is reduced to 1% compared with normal food.

According to the deterioration-preventing storage method for the frozen food, disclosed by the invention, the surface of the food is cleaned, sterilized and dried, and then the mixed solution of the trehalose solution and the alginate oligosaccharide solution is uniformly coated for freezing storage, so that most of bacteria attached to the surface of the food can be removed by cleaning and sterilizing the surface of the food, the shelf life of the food is prolonged, and the food and the external environment can be isolated by carrying out vacuum packaging and then freezing, so that the food is kept fresh to the greatest extent, and the shelf life is prolonged. The mixed solution can well prevent the protein from being denatured during freezing or drying, can effectively protect the natural structure of protein molecules, keeps the flavor and the texture of food unchanged, and is very beneficial to restoring frozen food and the like into fresh products after rehydration.

The preferred embodiments of the invention disclosed above are intended to be illustrative only. The preferred embodiments are not intended to be exhaustive or to limit the invention to the precise embodiments disclosed. Obviously, many modifications and variations are possible in light of the above teaching. The embodiments were chosen and described in order to best explain the principles of the invention and the practical application, to thereby enable others skilled in the art to best utilize the invention. The invention is limited only by the claims and their full scope and equivalents.